It will be available to 10 diners a night from Tuesday to Thursday, featuring a changing selection of dishes that appear on the full menu, which on our last visit included wagyu beef nigiri, a Chinese bacon butty and pain au unagi - a croissant stuffed with eel mousse and sardines.

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A spokesman said the team simply wanted to try something new, adding: "They've been really happy with how the restaurant's been going."

Tables are still booked up weeks in advance at the weekends, bar the odd sitting, but midweek reservations are easier to come by, the restaurant's online booking system shows.

The kitchen is headed up by Luke Cockerill, O'Hare's talented 22-year-old protégé from his Leeds restaurant Man Behind The Curtain.

O'Hare is set to open two more restaurants inside Manchester's Stock Exchange building: The Man Who Fell To Earth, which he is aiming for a two Michelin star standard at , and the more casual Are Friends Electric.